Salt Cod Toast with Roasted Peppers
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Ingredients
- 200 g salt cod fillet (soaked overnight)
- 4 sourdough bread
- 150 g roasted red peppers from a jar, sliced
- 2 garlic cloves
- 3 tbsp extra virgin olive oil
Nutrition (per serving)
- Calories
- 286 kcal
- Protein
- 18.6 g
- Carbohydrate
- 24.6 g
- of which sugars
- 2.4 g
- Fat
- 11.6 g
- of which saturates
- 1.7 g
- Fibre
- 1.8 g
- Salt
- 2.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the soaked salt cod, pat dry and poach gently in a pan of water for 8-10 minutes until it flakes easily. Drain and flake, discarding any skin and bone.
- 2
Toast the sourdough and rub each slice lightly with the garlic.
- 3
Top the toast with the roasted peppers and flaked salt cod.
- 4
Drizzle generously with the olive oil and serve straight away.
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